Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

Abstract

In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1 st , 7 th , 14 th and 21 st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

Use of pigmented rice as carrier and stingless bee honey as prebiotic to formulate novel synbiotic products mixed with three strains of probiotic bacteria

“…Probiotics are supposed to be beneficial or to prevent the production of biogenic amines and act as bactericidal components. Thus, the adhesion of probiotics would be promoted the strengthen of the beneficial effects of probiotics (Buran et al, 2022;Jiang et al, 2021;Moghadam et al, 2022). Probiotics are harmless microorganisms that, when delivered to humans in sufficient concentrations and for long enough periods of time, have certain beneficial effects on the host.…”

Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing

“…Milk and dairy products are an important group of foods that have these characteristics. One of the most consumed fermented milk products worldwide is kefir, and its consumption is also increasing (Buran et al, 2022). Kefir is a common fermented dairy beverage that contains both yeast and bacteria produced by the fermentation of water or milk with kefir grains (Rosa et al, 2017).…”